【摘要】 采用微波强化溶剂提取法提取橄榄叶黄酮,通过单因素实验和正交实验考察了微波提取时间、微波辐射功率、提取液温度、提取液固比、溶剂浓度等因素对黄酮得率的影响,确定了最佳的提取条件。通过抗氧化活性比较,表明橄榄叶黄酮的抗氧化活性优于BHT和BHA。更多还原

【Abstract】 Using microwave to intensify the flavonoids antioxidants extraction from olive leaves is studied in this paper. The effects of the microwave extraction time, microwave irradiation power, extraction temperature, ratio of solvent to material and solvent concentration on flavonoids obtained are investigated. The proper extraction condition was determined by the single factors experiments and orthogonal experiments. It was show that the antioxidative acticity of flavonoids extraction is better than BHT and BHA by studied the antioxidative activity.更多还原